Non-Conventional Processing Technologies in Meat and Meat Products: Toward Clean-Label, Quality, and Sustainable Innovation

The growing demand for clean-label, high-quality, and sustainable meat products has increased interest in non-conventional processing technologies as alternatives to conventional processing methods. Therefore, this review aims to critically evaluate the technological advances, practical benefits, limitations, and industrial implementation potential of cold plasma, high hydrostatic pressure, ultrasound, microwave processing, and ohmic heating in meat and meat products. Studies published between 2016 and 2026 were analyzed, with emphasis on mechanisms of action, effects on physicochemical and microbiological properties, processing performance, and evidence of industrial applicability. Current evidence indicates that these technologies have progressed beyond laboratory-scale investigations in several applications, with HHP showing the highest level of commercial adoption, particularly in ready-to-eat meat products, while ultrasound, cold plasma, microwave processing, and ohmic heating exhibit different degrees of pilot- and industrial-scale development depending on the application. These technologies can enhance microbial safety, improve techno-functional properties, optimize processing efficiency, and contribute to shelf-life extension while reducing reliance on synthetic additives. However, their effectiveness is strongly influenced by processing conditions, product composition, economic feasibility, and technology-specific limitations. Reported challenges include lipid oxidation, color deterioration, texture modifications, heating non-uniformity, high implementation costs, limited process standardization, and regulatory uncertainties. Overall, recent advances demonstrate meaningful progress toward industrial application, but the degree of technological maturity varies substantially among technologies and applications. Further research should prioritize industrial-scale validation, process standardization, techno-economic assessment, regulatory harmonization, and consumer acceptance to facilitate broader commercial adoption.